Ingredients:

• 1 kg – Chicken (whole)
• 120 g (approx.) Butter for batter
• 125 g (approx.) Butter for basting
• Tandoori Masala:
• 5 g – Red Hot Chilli Powder
• 10 g – Kashmiri Chilli Powder
• 20 g – Green chillies
• 10 g – Ginger
• 10 g – Garlic
• (Grind all the spices)

Method:

1. Mix ground masala with butter.
2. Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
3. Leave it to marinate for 10-12 hours.
4. Bake till chicken is 3/4th cooked, basting frequently with butter.
5. Then remove it and fry in butter.
6. Return again to the tandoor for 3-4 minutes.
7. Keep basting till done.

Recipe courtesy of Alison Pinto